The Bodybuilding Meal Prep Cookbook: Macro-Friendly Meals to Prepare, Grab, and Go by Michelle Vodrazka

Author:Michelle Vodrazka [Vodrazka, Michelle]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-05-06T20:00:00+00:00

DAIRY-FREE GLUTEN-FREE NUT-FREE

SLOW COOKER PORK ROAST

37% Fat

28% Protein

34% Carbs

MAKES 4 SERVINGS PREP TIME: 5 minutes | COOK TIME: 6 to 8 hours

Can we just take a minute to sing the praises of the slow cooker? This fix-and-forget workhorse is one of the greatest inventions to ever grace my kitchen. Let it do the work for you in this pork roast recipe with carrots and potatoes, then store and enjoy the rest of the week.

2 cups (150g) peeled and diced potatoes, any variety

3 cups (360g) peeled and chopped (2-inch pieces) carrots

1½ pounds (0.75kg) boneless pork shoulder or butt roast

½ cup (125g) barbecue sauce

2 tablespoons (30g) honey

¼ cup (60ml) chicken broth

Sea salt

Freshly ground black pepper

1. In a large slow cooker, scatter the potatoes and carrots in the bottom. Lay the pork on top of the vegetables, and pour the barbecue sauce, honey, and broth on top. Season with salt and pepper.

2. Set the slow cooker to high heat and cook for 6 to 8 hours.

3. Transfer the pork to a platter and shred using two large forks.

4. Into each of 4 airtight storage containers, place about 1¼ cups of vegetables and 6 ounces of pork. Spoon any additional liquid from the slow cooker on top and seal.

Refrigerate: Store the airtight containers in the refrigerator for up to 5 days.

MAKE-AHEAD TIP: This recipe is great to start overnight or first thing in the morning.

Per serving: Calories: 465; Fat: 19g; Protein: 32g; Total Carbs: 43g; Net Carbs: 39g; Fiber: 4g; Sugar: 22g; Sodium: 699mg

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.